Smoked malt
Term from the Brauwerkstatt brewing glossary, category “Ingredients”.
Explanation
Malt kilned over an open fire and smoked in the process. Malt smoked with beech wood gives the bacon-and-smoke flavour of Bamberg rauchbier; peat-smoked malt gives a medicinal, smoky whisky note that easily becomes overpowering.
Test your knowledge
In which country is “Stjørdal”?
- Norway
- Poland
- Switzerland
Show answer
Correct: Norway. Around Stjørdal in Trøndelag farmers still brew “Stjørdalsøl” from smoked malt they kiln themselves.
In which country is “Visby”?
- Netherlands
- Slovenia
- Sweden
Show answer
Correct: Sweden. On Gotland, “Gotlandsdricke” is brewed with juniper and smoked malt. Gotlands Bryggeri brews in the old Hanseatic town of Visby.